Makes 2 braided loaves.


                2   cups                    rye flour

                2   cups                    whole wheat flour

   1 to 1-1/2   cups                    all-purpose flour

          1-1/2   Tablespoons       RapidRiseTM yeast

                1   Tablespoon         caraway seed

                2   teaspoons           salt

                1   cup                      milk

                1   cup                      plain yogurt (8 ounces)

             1/2   cup                      water

             1/2   cup                      butter or margarine

             1/2   cup                      molasses


·         In a large bowl, combine rye flour, whole wheat flour, 1 cup all-purpose flour, yeast, caraway seed, and salt. 

·         Heat milk, yogurt, water, butter and molasses until very warm (120° to 130° F).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scapring bowl occasionally.  Stir in enough remaining flour to make a soft dough. 

·         Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover and let rest 10 minutes.

·         Divide dough into 6 equal pieces.  Roll each piece into an 18-inch rope.  Braid 3 ropes together.  Repeat with the remaining 3 ropes. 

·         Place braids on greased baking sheets.  Cover and let rise in a warm, draft-free place until doubled in size (about 1 hour). 

·         Bake at 375° F for25 to 30 minutes or until done.  Remove from baking sheets and cool on wire racks.



Source: Fleischmann’s Yeast